Cashew-Based Sour Cream

This creamy, tangy cashew-based sour cream is a delicious dairy-free alternative that’s perfect for adding a rich flavor to your favorite dishes. It’s easy to make and packed with wholesome ingredients you’ll love.

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TIME6 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup raw cashews 7 tablespoons water 2 teaspoons fresh lemon juice 2 teaspoons rice vinegar ½ teaspoon kosher salt

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by putting the cashews in a bowl and covering them with a few inches of water. Let them soak for at least 8 hours or overnight until they’re nice and soft. Once soaked, drain and rinse the cashews, then pop them into a high-powered blender. Add 4 tablespoons of water, along with the lemon juice, vinegar, and a pinch of salt. Blend everything until the cashews are ground up really well. You might need to stop and scrape down the sides a couple of times. After that, pour in the rest of the water and blend again until the mixture is super smooth and creamy. Transfer your cashew cream to a jar with a lid and keep it in the fridge until you’re ready to use it.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Soak cashews for at least 4 hours or overnight to achieve a smooth and creamy texture.
- Use fresh lemon juice for the best tangy flavor.
- Blend thoroughly until completely smooth to avoid any graininess.

Why you’ll love it

This dairy-free alternative is creamy and tangy, making it perfect for those who are lactose intolerant or following a vegan diet. It adds a rich texture and bright flavor to dishes without any artificial ingredients.

Serving ideas

Use it as a topping for tacos, baked potatoes, or chili. It also works well as a dip for fresh vegetables or as a creamy base for salad dressings and sauces.

Storage & leftovers

Store in an airtight container in the refrigerator for up to 5 days. Stir well before each use, as separation may occur naturally. Avoid freezing, as it can change the texture.